Rani’s special and famous Biryani
Ingredients
Mutton 1/2kgs
Basmati Rice 1/2kgs
Cinnamon four sticks
Cloves 6
Cardamom 6
Aniseed 1tsp
Chili Powder 1 ½ tsp
Coriander Powder 1tsp
Onions 2 big chopped
Garlic 1 pod
Ginger 1 big piece
Tomato 3 chopped
Coriander leaves ½ bunches chopped
Mint Leaves 1 bunch
Bay leaves 4 to 5
Green Chili 5 slit
Lemon juice 1tsp
Refined Oil 100ml
Dalda 1tsp
Ghee 1tsp
Curd ½ cup
Red food color
Method
Grind cinnamon, cloves,
cardamom, aniseed, chopped onions, ginger and garlic into a paste.
Place the pressure cooker on
high flame. Add oil, ghee and dalda into the cooker. When the oil is heated add
one by one the bay leaves, green
chilies, mint leaves , the ground paste(cinnamon, cloves, cardamom, aniseed,
chopped onions, ginger and garlic), turmeric powder, red chili powder and coriander
powder. Fry until the oil is separated.
Now add mutton pieces and
stir for five minutes. Add chopped tomatoes, chopped coriander, curd ,little
salt and 1 cup of water. Cover the pressure cooker with the lid. Remove after
two whistles.
Soak the washed rice in
water for five minutes. Add this to the cooked mutton in the pressure cooker
and then add 3 cups of water, red food color, lemon juice and salt to it. Cover
the pressure cooker and place it on a high flame till a single whistle. After
this reduce the flame, and cook it on a low flame for ten minutes.
Accompaniments to this mouth
watering Biryani are Dalcha and Onion raita
How to make Dalcha?
Ingredients
Mutton bones with little
flesh 1/2kgs
Bengal gram dal 100gms
Thoor dal 100gms
Bay leaves 2
to 3
Ginger-garlic paste 3tsp
Onion 200gms
chopped
Green chilies 2
to 3 slit
Tomatoes 200gms
chopped
Mango
Curry leaves 1
sprig
Coriander leaves 2
tsp chopped
Salt to taste
Cloves 6
Cinnamon 3
stick
Turmeric Powder 1/2tsp
Chili powder 3tsp
Coriander powder 3tsp
Oil
Method
Cook the mutton bones along
with water in the pressure cooker with
Thoor dal, Bengal gram dal, bay leaves, half of the tomatoes, half of the
onions, half of the ginger and garlic paste and little salt. Cover the lid.
Cook until done.
Heat oil in a pan and add
cloves, cinnamon, the balance onions and curry leaves and fry it until it turns brown. Now add the
remaining ginger-garlic paste and fry till the raw smell disappears. Add
turmeric powder, chili powder, coriander powder and fry for a couple of minutes.
Add all these ingredients to the cooked mutton along with sliced mangoes. Cook
until the mango becomes tender.
Garnish with coriander
leaves and serve with hot mutton Biryani. Another accompaniment to this is
onion raita (Sliced onions in Yoghurt)
